Butternut Squash and Ginger Scones
By Dani Lind - Fall 2018 Issue
These squash scones are studded with candied ginger, and the brown-butter and squash glaze takes these pastries to the next level.
Recipe Detail Serves: 8 15 minutes Prep Time, 12-16 minutes Cook Time
Preheat oven to 375 degrees. In a large bowl, sift together flour, brown sugar, baking powder, baking soda, spices, and salt. With a fork or pastry cutter or your hands (** see Suggestions), cut in cold butter and candied ginger until mixture is crumbly.
In a small bowl, whisk together squash puree, buttermilk and vanilla. Stir into flour mixture until barely incorporated. If your dough is still too crumbly and isn’t coming together, add a bit more puree or buttermilk—just don’t overwork the dough.
On a floured surface, press dough into a 1-inch thick rectangle and cut into 8 large or 16 small triangles. Place on a parchment-lined sheet pan and bake for 12 to 16 minutes, depending on size, until golden brown. Let cool on racks while you make the glaze.
Melt butter in a small sauté pan over medium-low heat. Keep a close eye on it, but let it bubble and cook until it starts to turn a bit brown and smell nutty. Turn the heat way down and cook for another few seconds until browned (but don’t let it burn!). Immediately remove from heat and pour it into a small mixing bowl. Whisk in squash puree, vanilla, and 3/4 cup of the powdered sugar. If it’s too runny, add more powdered sugar 1 tablespoon at a time. You want it drizzle-able but not runny.
Once scones are completely cool, drizzle with glaze and sprinkle with fresh orange zest and/or sea salt if you wish.